A Haunted Death, by Susan Dorsey

A Haunted DeathA Haunted Death is a book I know I want to read. You know that feeling when the characters of one book get under your skin and then a new one comes out? It makes my skin prickle.

In case you’re wondering, A Discriminating Death was the one that hooked me and my skin.

Lots of twists and twirls in the story; great characterisation and people observation; witty dialogue, and a decent ending.

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The Bad Cook eBook by Esther Walker

Honestly, I haven’t bought it – I’m miffed it’s an eBook because who needs a cookery book on a computer? But I gotta tell you, Esther’s blog Recipe Rifle is hilarious and slightly bitter, her recipes are organic (in nature, not necessarily ingredients) and I’m certain The Bad Cook BookBad cook will be great to read as well as cook to.

Cooking on Books

The Flavour Thesaurus by Nikki Segnit is mouthfeel of the moment. It is the taste and texture that comes when you are forced to imagine the food, rather than seeing it in a 2D colour picture.

Its 16 sections each describe a category of flavour; Earthy, Roasted, Mustardy, Suphurous and Brine & Salt to name a few, within which are contained pairs of basic flavours. When you start to read, just dipping in, you think you are reading a clearly structured book, but the careful order fools you. You find yourself embroiled in a pattern of flavour pairs which then catapults you to another section of the book. For example:

Cinnamon & Chocolate…
Cinnamon & Clove…
Cinnamon & Coconut: See Coconut & Cinnamon, page 287

Coconut & Cinnamon…
Coconut & Coriander Leaf: See Coriander Leaf & Coconut, page 194

Coriander Leaf & Cumin…
Coriander Leaf & Garlic…
Coriander Leaf & Goats Cheese: See Goats Cheese & Coriander, page 56.

This loses the reader in a pleasurably warm sea of flavour defintions across sections, tossed from Spicy to Creamy Fruity to Green & Grassy or any other groupings.

The explanations of the flavour pairs are presented as anecdotes, recipes, cultural background and quotes and tales from older times. The author’s presence comes across knowledgably but with a chatty tone and a decent sense of humour which saves her from sounding like a teacher and is more reminiscent of your favourite college lecturer.

The book gives its reader the tools to leave recipes behind and work more easily with intuition. By understanding what combinations work, we can be released from the hells that are star anise flavoured cornish pasty pastry and bananas and beef stew.

Image courtesy of The Flavour Thesaurus